31 May 2008


fried buns

A delightful afternoon with Mr V eating the famous 生煎包 from 小杨生煎 for the first time. I was truly impressed at how soupy the inside of the bun could be (it's as soupy as 小笼包)while the base still maintains such crispiness. And at 2 RMB each... I regret I didn't find out about it earlier.

It's funny, how memory of a place can be coalesced into a single taste. Of Zhongdian, it was the fluffy homemade 馒头 at the inn; of Shanghai, it would have to be 小杨生煎包.

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